Egg Foo Young | Asian Omelet

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Egg Foo Young is essentially an Asian omelet. We have opted for simplicity here in creating one large omelet rather than several small ones. The combination of fresh, colorful vegetables, flavorful ground pork & shrimp reminds me an eggroll undone. Finished with a simple sauce, Its a perfect anytime time of day meal that fits into most lifestyles.

4 main course servings or 6 first course

Asian Omelet.

• 8 oz. ground pork

• 2 plump cloves of garlic, minced

• 2 Tbsp. ginger, finely minced

• 1 Thai chili, finely minced

• 1/2 package Beech mushrooms (about 1 cup)

• 1 small carrot, fine julienne (about 1/2 cup)

• 1 cup of bean sprouts

• 1/2 cup cabbage, fine shreds

• 4 large shrimp, chopped

• 1/2 bunch green onion, thinly sliced (reserve some of the green portion for top of the omelette)

• 5 water chestnuts, sliced thinly

• 1/4 cup cilantro, fine chop

• 5 large eggs, beaten

• 2 Tsp. oyster sauce

• 1 Tbsp. soy sauce (or coconut aminos)

• pinch of white pepper

• canola & sesame oil

Lemon Ginger Sauce.

• 2 tsp. sesame oil

• 1 plump clove of garlic, finely mince

• 1 Tbsp. fresh ginger, finely minced

• 1 cup chicken broth

• 1 Tbsp. oyster sauce

• 1 tsp. soy sauce

• pinch of white pepper

• 2 tsp. lemon juice

• 1 Tbsp. sherry

• 1 Tbsp. corn starch

1.) Place a cast iron skillet in the oven & preheat to 375f. Cook ground pork in a wok or non-stick skillet until almost cooked through then add garlic, ginger & Thai chile continue to stir-fry until cooked through. Remove from pan & set aside. In residual pan juices, saute Beech mushrooms until golden then set aside, reserved for the top of the omelet. Add a bit of oil to the wok & saute bean sprouts through shrimp just for a minute or two, you don’t want to cook them but rather barely soften them, set aside.

2.) Whisk oyster sauce, soy sauce & white pepper into eggs. In a large mixing bowl place pork mixture & bean sprout mixture pour eggs over & gently fold to incorporate. Remove heated cast iron skillet from oven, add 2 Tbsp. canola & 1 Tbsp. sesame oil to pan, tilt to coat sides of pan, immediately pour in eggs & vegetables. Scatter Beech mushrooms over the top with some green onion & bake omelet for 15 minutes or until golden & puffed up.

3.) Meanwhile, in a small sauce pan over medium heat, cook the garlic & ginger in a bit of sesame oil until fragrant & lightly browned. Stir in chicken broth, oyster sauce, soy sauce & white pepper. Bring to a simmer. Stir together lemon juice, sherry & corn starch & whisk into the hot broth, stirring frequently. When mixture has thickened slightly, remove from heat.

3.) Remove omelet from oven & tilt the pan in a circular motion so that any residual egg can run to the edges where it will quickly cook. Cut into wedges to be served with a drizzle of sauce over the top.

Chef Notes: In most Asian cultures, pickled vegetables accompany most meals. For this dish, we marinated sliced Persian cucumbers & radishes in rice vinegar & sesame oil to be served on the side.